Pita Inn

The chicken shawarma plate arrived piled high: thinly sliced chicken carved from a rotating vertical spit, the edges crisped and caramelized, laid over a bed of fluffy basmati rice with a side of creamy hummus, pickled turnips, and a stack of warm pita bread. At this price point, the generosity of the portions borders on absurd. Pita Inn has been a Chicago-area institution for decades, and the Naperville outpost on Abriter Court delivers on that legacy with a formula that is deceptively simple: fresh ingredients, high-volume production, and prices that have barely moved in years. The falafel, deep-fried to a golden crust with a vivid green interior of herbs and chickpea, might be the best in the western suburbs. The garlic sauce, thick and pungent, is the kind of condiment people make special trips for. This is no-frills Mediterranean dining where the food quality speaks louder than the decor.